How to Start a BBQ With Charcoal - Outdoor Cabinets

Starting a barbecue with charcoal requires a bit more time and technique than using a gas grill, but it can result in superior flavor. Learning how to properly light and tend to charcoal is essential for successful grilling. With the right process, you can gain complete control over the temperature and heat, allowing you to barbecue a wide range of foods. We will cover the essential steps and tips for lighting charcoal and regulating the temperature, so you can have flavorful, perfectly cooked food every time you barbecue.

Selecting the Right Charcoal

When barbecuing over charcoal, not all charcoals are created equal. The type of charcoal you use impacts the flavor it imparts and how long it will burn. Here are the most common options:

Lump Charcoal

Lump charcoal is made from wood that has been burned in low oxygen. It contains no additives or fillers.
It provides an authentic, smoky, woody flavor, which many barbecue enthusiasts prefer.
Lump charcoal reaches higher temperatures than briquettes, making it a good option for searing.
It burns faster than briquettes though, so you may need to add more throughout longer cooks.

Charcoal Briquettes

Briquettes are made from compressed charcoal dust along with starch and other fillers to help them hold their shape.
They burn slowly and steadily at lower temperatures, making them the most common choice for general grilling.
Briquettes infuse less flavor than lump charcoal. Opt for a brand made with wood charcoal rather than coal for better flavor.
Adding a small amount of smoking wood chips can help enhance the flavor when using briquettes.

For most grilling needs, a standard high-quality charcoal briquette is the best pick. Lump charcoal can be reserved for instances when you want intense heat and pronounced wood flavor. Avoid lower quality bargain briquettes, as they tend to impart an unpleasant flavor.

Setting Up the Grill

Properly setting up your charcoal grill is key for effective lighting and regulating temperature. Follow these tips before adding the charcoal:

Open vents: Make sure the vents on the bottom and lid of the grill are fully opened to allow oxygen flow. This enables the coals to ignite and burn.
Use a chimney starter: A chimney starter allows the coals to light evenly and get hot rapidly before being added to the grill. Avoid lighter fluid, which can impart off-flavors.
Use a charcoal grate: Place a charcoal grate within the grill to hold the coals and allow air to circulate below. This helps regulate temperature.
Clean the grates: Scrub the cooking grates clean before lighting the coals to prevent food from sticking. Oil them with cooking spray or high-heat oil after cleaning.

Starting The Charcoal

Here are the recommended steps for safely and easily lighting charcoal:

Use A Chimney Starter

Fill the top compartment with charcoal up to the fill line. Use about 5 quarts of charcoal for a typical small kettle grill.
Place crumpled newspaper or paraffin cubes in the bottom section as a fire starter.
Light the newspaper or paraffin through the chimney’s openings.
Let the coals burn until they are lightly coated with ash—about 15-20 minutes. They should be visibly burning.

Transfer The Hot Coals

Using insulated grill gloves, carefully pour the lit coals onto the charcoal grate in your grill in an even layer.
You can add more unlit charcoal onto the grate as well if you need a larger fire bed for longer cooking. The hot coals will ignite these.
Allow 5 minutes for the initial flaming to subside before placing the cooking grate on top and beginning to grill.

Safety First: Only use charcoal starters outdoors in a well-ventilated area. The fumes they emit are toxic. Never add lighter fluid directly onto coals that have already been lit.

Regulating Temperature

Managing the charcoal fire is necessary for achieving the right grill temperatures for different foods. It takes some practice, but these techniques can help:

Spread out the coals for lower, indirect heat for slower cooking or when a recipe calls for specific temperature ranges.
Pile the coals together for direct, high heat when you want to sear or char.
Adjust the vents. Close vents slightly to lower the temperature or open them wider for higher heat.
Move coals around the charcoal grate as needed to direct more or less heat to certain grill zones.
Add more charcoal whenever the fire starts to die down. Only add a small amount at a time.
Use water pans or foil packets to add moisture when slow cooking or grilling delicate foods. The evaporating liquid helps regulate grill temperature.
Keep the lid on as much as possible to contain the heat when aiming for lower temperatures.

Getting the Temperature Right

Target temperatures depend on what you are cooking. Here are some guidelines:

High heat above 500°F is good for searing steaks, chops, chicken pieces, and thinner fish fillets. Pile coals in center.
Medium-high heat around 450-500°F works for hamburgers, hot dogs, boneless chicken breasts, and thicker fish fillets. Use concentrated coals.
Medium heat about 350-450°F is ideal for thicker pork chops and bone-in chicken pieces along with vegetables. Spread coals out more.
Low heat under 350°F enables you to smoke ribs, brisket, and other tough cuts needing to cook low and slow for hours. Coals can be further apart.
Indirect, low heat under 300°F allows you to use a charcoal grill similar to an oven for roasts, whole chickens or turkeys, and baked dishes. Bank coals on either side.

Investing in a grill thermometer can help you gauge the exact grill temperature and adjust accordingly. You can also test heat levels by holding your hand above the grate and counting how long you can stand the heat.

Direct vs. Indirect Grilling

Managing direct and indirect heat is another essential charcoal grilling skill:

Direct grilling involves cooking the food directly over the hot coals. Use direct heat for faster cooking of thinner, tender items like sausages, burgers, vegetables, boneless poultry pieces, steaks, chops, kebabs, and seafood fillets.
Indirect grilling has the heat off to the sides of the food. This allows you to cook larger, tougher cuts like ribs, roasts, and bone-in poultry more slowly and gently. Arrange the coals banked on either side of the grill, leaving the center without coals below.
2-zone fire: This setup utilizes both direct and indirect heat. Pile most of the coals on one side for searing and leave the other side with fewer or no coals for slower cooking. Move the food between zones as needed.

Maintaining Proper Air Flow

Proper air circulation ensures the charcoal receives enough oxygen to burn and enables you to control the temperature:

Keep the lid vent fully open to allow airflow unless you are trying to lower the temperature. Then adjust accordingly.
Open bottom vents provide oxygen to feed the fire. Close them slightly to restrict airflow and lower heat.
Prevent flare-ups from grease either by trimming excess fat or moving food to indirect heat. Flare-ups can also be extinguished by carefully sprinkling baking soda over the flames. Always keep the lid off when flare-ups occur to prevent accumulation of heat.
Avoid suddenly opening the lid frequently, which leads to heat and oxygen loss. Use the lid thermometer to monitor temperature and only lift the lid when necessary.
Don’t let ashes build up excessively. Remove excess ashes regularly using tongs or a small shovel to allow air circulation.

Adding Flavor With Wood

One benefit of charcoal grilling is being able to add aromatic smoke flavor:

Use chunks of flavorful hardwoods like hickory, oak, applewood, or mesquite. Avoid softwoods.
Add a few wood chunks directly onto the hot coals about 5-10 minutes before grilling to let them begin smoking.
To prevent bitter smoke flavor, soak wood chunks in water for 30-60 minutes before using.
For milder flavor, place wood chunks off to the sides of the coals or in foil packets with holes poked in the top.
Opt for just a few wood chunks. Too much concentrated smoke can overwhelm the food.
Try different wood species to impart nuanced aromas and find your favorites. Fruitwoods like apple and cherry pair well with chicken and pork while hickory complements beef.

Safety Tips

Always exercise caution when working with hot coals:

Use insulated, fireproof gloves and long, sturdy grill tongs for handling coals and moving grates.
Position the grill in an open outdoor area away from buildings, trees and foliage.
Don’t wear loose clothing that could catch fire and avoid leaning over the grill.
Allow used coals to burn out fully and cool completely before disposing. Soak thoroughly in water if needed.
Keep children and pets safely away to prevent accidental burns. Have a fire extinguisher or water hose nearby in case of emergencies.

Troubleshooting Common Charcoal Grill Issues

If problems arise, check the following first before continuing to grill:

Uneven heating or temperature fluctuations:

Check that charcoal is distributed evenly and vents are fully open.
Wind can disrupt airflow and heat. Reposition the grill if needed.

Trouble getting up to high temperatures:

Allow coals time to fully light and ash over after starting.
Add more charcoal and open vents wider to increase airflow.

Can’t get the grill cool enough:

Spread coals out further and only keep minimum needed to maintain temperature.
Partially close vents to restrict oxygen.
Remove excess ashes blocking airflow through bottom vents.

Flare-ups and charring:

Move food temporarily away from direct heat until flare-up subsides.
Use tongs to remove excess grease and trim fat to prevent drippings from causing flames.
Adjust airflow and avoid lifting lid excessively.

Frequently Asked Questions

What is the best way to arrange coals for indirect grilling?

For indirect heat, bank lit coals steeply on two sides of the grill, leaving the center empty. Place a drip pan in the center and food over it so it cooks from the radiating heat off to the sides.

How long do charcoal briquettes last while grilling?

On average, a chimney starter’s worth of lit charcoal briquettes will sustain temperature for 45-60 minutes. Have more charcoal ready to replenish the fire as needed for longer cooks.

Is it safe to use lighter fluid with charcoal?

Lighter fluid can impart a chemical taste. It’s safer and more flavorful to use a chimney starter. But if you do use lighter fluid, let it burn off fully for at least 5 minutes before grilling.

Should you soak wood chunks before grilling with them?

Soaking wood chunks helps slow their burn rate. This prevents them from burning up too fast and creating overly intense smoke flavor. Soak them in water for 30-60 minutes prior to use.

What temperature do you grill burgers at on a charcoal grill?

Aim for medium-high heat around 450-500°F for a crisp exterior while keeping burgers moist inside. Cook 4-6 minutes per side for 1/2 inch thick burgers, less time for thinner patties.

How do you extinguish flare-ups on a charcoal grill?

Carefully move food away from flames and wait for flare-up to subside. Sprinkle a small amount of baking soda directly on flames to help extinguish if needed. Avoid water, which can spread grease.

Getting the Most From Your Charcoal Grill

It may take a bit of learning, patience, and practice to master the art of charcoal grilling. But the hands-on experience, heat control, and smoky flavors are rewarding. Keep these final tips in mind:

Take time to let coals fully light and be ready before grilling. Rushing leads to uneven heat.
Resist the urge to fiddle with food constantly. Opening the lid repeatedly causes heat loss.
Don’t rush raising the temperature. Give adjustments time to take effect before making further changes.
Invest in quality charcoal and accessories like a chimney starter, thermometer, and insulated gloves.
Store charcoal in a cool, dry spot in a sealed container to prevent moisture absorption.
Empty and clean the grill regularly, removing grease and ashes which can inhibit airflow.

With the proper skills and techniques, your charcoal grill can be an incredibly versatile and flavorful cooking tool. Mastering fire control and temperature regulation takes your barbecued foods to the next level. Delicious smoky flavors and perfect doneness are now at your fingertips. Fire it up and enjoy the authentic barbecue experience that only charcoal grilling can provide.